MASHED POTATO PUFFS
These mashed potato puffs make such a fun appetizer, snack, or side! We love to dip them in my easy ranch dip.
Provided by Karly Campbell
Categories Appetizer
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Liberally spray a non-stick mini muffin tin with non-stick spray.
- Add cold, leftover mashed potatoes to a mixing bowl and heat for 1-2 minutes, just to get them soft enough to work with. They don't need to be hot at this point.
- Add the flour, egg, and cheddar cheese to the potatoes and stir well to combine.
- Scoop 1 ½ tablespoons of the potato mixture into each muffin well. A medium cookie scoop works well for this.
- Bake for 25 minutes.
- Let cool 15 minutes before running using a small spoon to loosen the edges and scoop the puffs from the muffin tin.
- Serve with the ranch dip.
- While the potatoes are baking, whisk together the sour cream, milk, ranch, and chives. Set aside for serving.
Nutrition Facts : Calories 56 kcal, Carbohydrate 7 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 88 mg, Fiber 1 g, Sugar 1 g, ServingSize 2 puffs, TransFat 1 g, UnsaturatedFat 2 g
MOM'S POTATO PUFFS
My mother would always cook extra mashed potatoes so us kids could have these delicious puffs the next day. Over the years I have experimented with her basic recipe and sometimes will add grated cheddar cheese, chopped green onions and bacon bits to the mixture. I have also added corn niblets for a really different tasting puff.
Provided by PATTI PEARSON
Categories Side Dish Potato Side Dish Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
- Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 12.8 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 297.1 mg, Sugar 0.3 g
POTATO PUFFS
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain. Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth.
- Combine the milk, butter, 1/2 teaspoon salt and 1/4 cup water in a medium saucepan and bring to a boil. Remove from the heat, add the flour and stir vigorously with a wooden spoon until incorporated. Return the saucepan to the stove and cook over low heat, stirring, until the mixture comes together and pulls away from the side of the pan, about 1 minute. Continue stirring until the mixture is slightly shiny, about 4 more minutes.
- Transfer the mixture to a stand mixer and beat with the paddle attachment on medium-high speed, about 1 minute. Add half of the mashed potatoes and the whole egg and beat until incorporated. Add the remaining potatoes and the egg yolks and beat until creamy and smooth, about 1 more minute. Transfer the mixture to a pastry bag fitted with a 1/2-inch round tip. Set a large piece of parchment paper on a cutting board. Pipe about 24 mounds (1 to 1 1/2 inches each) of the potato mixture on the parchment. Cut the parchment between the mounds with a paring knife so each puff sits on its own piece of paper.
- Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325 degrees F. Working in batches, carefully invert each puff into the oil, leaving it on the parchment. The parchment will fall off as the puffs cook; remove with tongs. Fry until golden, turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
POTATO PUFF
This wonderfully rich potato casserole complements a variety of main courses. I've shared the recipe with so many people, I can almost recite it by heart!
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , In a small bowl, whisk the egg yolks, milk, salt, basil and pepper. Gradually stir into mashed potatoes. Fold in 1 cup cheese. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into potato mixture., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 225 calories, Fat 9g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 378mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
POTATO PUFFS
I give this recipe out often. It's suitable for any meal, and a terrific use of leftover potatoes. They're great alongside sandwiches or hamburgers. -June Mullins, Livonia, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 puffs.
Number Of Ingredients 7
Steps:
- In a bowl, beat egg yolks. Add potatoes, Parmesan cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff; fold into the potato mixture. Brush eight muffin cups or small ramekins generously with melted butter. Divide potato mixture into cups. Brush remaining butter over potatoes. Bake at 375° for 30-35 minutes or until lightly browned. Serve immediately.
Nutrition Facts : Calories 106 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 223mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
POTATO BALLS
Here's a delightful way to use leftover mashed potatoes! These puffs are easy to make, and my family prefers them to french fries. Children enjoy them plain, buttered or drizzled with honey or maple syrup. My grandkids expect Potato Puffs on the menu whenever they come to my house!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 1-1/2 to 2 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, beat eggs. Add potatoes. Combine the flour, baking powder and salt; stir into potato mixture. , In a large saucepan or kettle, heat about 1 in. of oil to 375°. Drop mixture by heaping teaspoonfuls, four or five at a time, into hot oil. Fry 2-3 minutes or until golden brown, turning once. Watch closely since they brown quickly. Drain on paper towels. Serve immediately.
Nutrition Facts :
BAKED POTATO PUFFS
The hardest line cook job I ever had was at the Carnelian Room, where on a busy night I'd prepare over 250 steaks and chops. The biggest challenge was frying French potato puffs to order. Called pommes dauphine, it's one of the finest foods ever invented. To save your kitchen from that deep fryer smell, I wanted to try a baked version. I was very happy with the results. Even though they weren't as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
- Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
- Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
- Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
- Scoop potato dough into the greased muffin cups.
- Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 4.8 g, Cholesterol 20.6 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 37.2 mg, Sugar 0.1 g
POTATO BUNS
Make and share this Potato Buns recipe from Food.com.
Provided by Jen in Victoria
Categories Breads
Time 3h50m
Yield 15 buns
Number Of Ingredients 8
Steps:
- In a stand mixer with a dough hook, combine all of the ingredients, and knead for 4 minutes. Let the dough rise till it's doubled in bulk, about 90 minutes.
- Divide the dough into 15 pieces and roll each one into a ball. Place on a lightly greased 9 x 13-inch pan, spacing them evenly in five rows of three balls each.
- Cover and allow the rolls to rise for about 90 minutes or until they're quite puffy.
- Bake the rolls in a preheated 375°F oven for 15 - 20 minutes, until they're golden brown.
Nutrition Facts : Calories 217.9, Fat 6.2, SaturatedFat 3.5, Cholesterol 39, Sodium 331.9, Carbohydrate 34.8, Fiber 1.4, Sugar 4.8, Protein 5.5
POTATO PUFF BUNS
Make and share this Potato Puff Buns recipe from Food.com.
Provided by NurseAmbre
Categories Breads
Time 2h20m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients, except flour, into Kitchen Aid Mixer with dough hook and mix. Add flour until soft, slightly sticky, dough is achieved.
- Let rise. Roll out for dinner rolls or cinnamon rolls. Let rise again.
- Bake @ 350 for about 17 minutes for dinner rolls.
HOMEMADE POTATO BUNS
Steps:
- Put the potato in a medium saucepan with cold water to cover. Bring to a boil over medium-high heat and cook until tender, about 18 minutes. Drain, reserving 3/4 cup potato cooking water. Let the water cool until lukewarm (90 to 100 degrees F).
- Use a ricer or food mill to puree the warm potato into the bowl of a stand mixer. (You can also mash with a masher; just make sure to get the potatoes very smooth.) Add the butter, honey and salt to the warm potatoes and stir until the butter is melted and the mixture is smooth. Add 1 egg, the yeast and the lukewarm cooking water. Mix with the dough hook on low speed to combine.
- Add 3 1/2 cups of the flour and mix on low to combine. Knead on medium-high speed, adding up to 1/4 cup more flour, if needed, to make a smooth, slightly sticky dough that forms a loose ball on the dough hook, 6 to 8 minutes. Turn the dough onto a floured countertop and knead a few times to make a smooth ball. Oil a large bowl, add the ball and turn to coat. Cover loosely and let rise until doubled in size, 40 minutes to 1 hour.
- Line 2 baking sheets with parchment paper.
- Punch the dough down. Dust a clean, flat work surface with flour. Turn out the dough and cut it into 8 equal pieces. Working with one piece at a time, pinch the dough under itself to form a ball. With the pinched side down, cup your hands under the dough and rotate on the counter to form a smooth ball. Use one hand to roll the ball into a 4-inch-long oval roll. Place on a lined baking sheet and repeat with the remaining balls of dough. Cover with lightly oiled plastic wrap and let rise until light and airy looking, 30 to 40 minutes.
- Place an oven rack in the lower and upper third positions. Preheat the oven to 400 degrees F.
- When the dough has completed the second rise, beat the remaining egg with a tablespoon of water in a small bowl and gently brush the rolls with the egg wash. Sprinkle with the poppy seeds. Bake, rotating from top to bottom and back to front halfway through, about 20 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Rolls can be made a day ahead. For longer storage, wrap and freeze.
POTATO BUNS
Provided by Food Network
Time 1h22m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Mix together well the sugar, potatoes, lard, eggs, and salt.
- Dissolve the yeast in 1 cup warm water; then add that to the above mixture.
- Stir in about 3 cups flour. Add the remaining 2 cups flour while kneading. Knead until the dough is no longer sticky but moist.
- Let rise until doubled.
- Preheat oven to 325 degrees F.
- Roll out dough to a 3/4 to 1-inch thickness. Cut into bun shapes with a jar or doughnut cutter (or cloverleaf or crescent-shaped cutter) and pour on greased cookie sheets about 2 inches apart. Let them rise until puffy but not doubled (they should not be touching).
- Brush with milk. Bake until lightly golden brown, about 12 minutes.
PUFF PILLOW BUNS
I entered this recipe at the 1971 Iowa State Fair and won first place. You can conveniently make the dough the night before, then shape and bake the buns the next morning. -Shirley Marti, Lansing, Iowa
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, lemon extract, eggs and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; gently knead for 2-3 minutes. Place in a greased bowl, turning once to greased top. Cover and refrigerate for 2 hours or overnight., Punch dough down. Turn onto a floured surface; divide into four portions. Roll one portion into a 9-in. x 6-in. rectangle (refrigerate remaining portions until ready to roll out). Cut into 3-in. squares., In a small bowl, beat the cream cheese, milk and vanilla until smooth. Place about 2 teaspoons filling in the center of each square. Moisten corners with water; bring over center of filling and pinch corners tightly in center. Repeat with remaining dough and filling. , Place seam side up 2 in. apart on greased baking sheets; brush with melted butter. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 400° for 10-12 minutes or until lightly browned. Remove from pans to wire racks. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; spread over warm buns.
Nutrition Facts : Calories 170 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 181mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.
EASY POTATO ROLLS
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. -Jeanette McKinney, Belleview, Missouri
Provided by Taste of Home
Time 40m
Yield 45 rolls.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 136mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
More about "potato puff buns food"
SOFT POTATO BUN RECIPE IN 5 STEPS | MERRYBOOSTERS
From merryboosters.com
CRISPY, CREAMY POTATO PUFFS RECIPE - VALERIA HUNEEUS
From foodandwine.com
POTATO BUN RECIPE - SMELLS LIKE HOME
From smells-like-home.com
CRESCENT POTATO PUFFS RECIPE - PILLSBURY.COM
From pillsbury.com
EASY PUFF PASTRY SAUSAGE ROLLS | RECIPE POCKET
From recipepocket.com
POTATO PUFF BUNS RECIPE BY FARM.FARES | IFOOD.TV
From ifood.tv
Compressed yeast 1/4 Ounce (1 packet)Shortening 2/3 Cup (10.67 tbs) , softenedMilk 1 Cup (16 tbs) , scaldedWarm water 1/2 Cup (8 tbs)
10 DIFFERENCES BETWEEN NIGERIAN BUNS AND PUFF PUFF
From wivestownhallconnection.com
POTATO PUFF BALLS (BAKED HOMEMADE TATER TOTS) - NEW ENGLAND …
From newengland.com
POTATO PUFF - RECIPES - PAGE 9 | COOKS.COM
From cooks.com
SWEET POTATO BUNS - A BAKING JOURNEY
From abakingjourney.com
SWEET POTATO BUNS RECIPE - FOOD.COM
From food.com
IFOOD.TV
From ifood.tv
ELEVATE YOUR EVERYDAY BURGERS WITH SOFT HOMEMADE …
From thespruceeats.com
THE PIONEER WOMAN’S STICKY BUNS - FOOD NETWORK CANADA
From foodnetwork.ca
THE BEST - POTATO HAMBURGER BUNS. – THE 2 SPOONS
From the2spoons.com
POTATO PUFF ROLLS - RECIPE | COOKS.COM
From cooks.com
HOW TO MAKE POTATO PUFFS : FOOD NETWORK | RECIPES, DINNERS AND …
From foodnetwork.com
CRUNCHY POTATO PUFFS | KING ARTHUR BAKING
From kingarthurbaking.com
POTATOES PUFFS - RECIPES - PAGE 9 | COOKS.COM
From cooks.com
20 PUFF PASTRY APPETIZERS (+ QUICK AND EASY RECIPES)
From insanelygoodrecipes.com
19 PARTY-PERFECT POTATO APPETIZERS | SOUTHERN LIVING
From southernliving.com
POTATO BURGER BUNS - HANDLE THE HEAT
From handletheheat.com
RECIPE: POTATO PUFF ROLLS - RECIPELINK.COM
From recipelink.com
ASTRAY RECIPES: POTATO PUFF ROLLS
From astray.com
HAMBURGER POTATO BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
POTATO PUFF ROLLS RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
IFOOD.TV
From ifood.tv
POTATO BUNS - SUGAR SPUN RUN
From sugarspunrun.com
MASHED POTATO PUFFS - THE COOKING JAR
From thecookingjar.com
PUFFED POTATOES RECIPE | KITCHN
From thekitchn.com
POTATO PUFF ROLLS - BIGOVEN.COM
From bigoven.com
POTATO BUNS | EASY HAMBURGER BUN RECIPE! - THE ANTHONY KITCHEN
From theanthonykitchen.com
POTATO PUFF DUMPLINGS - KING ARTHUR BAKING
From kingarthurbaking.com
HOT PUFF BUNS RECIPE - FOOD.COM
From food.com
IFOOD.TV
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love